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Bang Bang Chicken Rice Bowl Recipe Easy Spicy Creamy Sauce

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A quick and easy Bang Bang Chicken Rice Bowl featuring a spicy creamy sauce that perfectly balances heat and smooth texture, paired with fluffy rice and fresh veggies for a satisfying meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup jasmine or basmati rice
  • 1 cup shredded carrots
  • 1 cucumber, thinly sliced
  • 2 green onions, chopped
  • 1/2 cup mayonnaise (full-fat recommended)
  • 2 tablespoons sriracha sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • 2 tablespoons neutral oil (canola or vegetable oil)
  • Optional garnishes: sesame seeds, cilantro leaves, crushed peanuts

Instructions

  1. Rinse 1 cup (185g) of jasmine or basmati rice under cold water until water runs clear. Combine with 1 1/4 cups (300ml) water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it steam covered for 5 minutes.
  2. In a medium bowl, whisk together 1/2 cup (120g) mayonnaise, 2 tablespoons sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder, and a pinch of salt. Taste and adjust the heat or sweetness if needed. Set aside.
  3. Slice 1 pound (450g) boneless chicken into bite-sized pieces. Shred 1 cup carrots, slice 1 cucumber thinly, and chop 2 green onions.
  4. Heat 2 tablespoons neutral oil in a skillet over medium-high heat. Add the chicken pieces in a single layer, cooking for about 4-5 minutes per side until golden and cooked through (internal temperature should reach 165°F / 74°C). Avoid overcrowding the pan to get a nice sear.
  5. Fluff the cooked rice with a fork and divide it between bowls. Top with the cooked chicken, shredded carrots, cucumber slices, and green onions.
  6. Spoon the spicy creamy sauce generously over the chicken and veggies. Garnish with sesame seeds or crushed peanuts if desired.

Notes

If chicken starts to dry out, add a splash of water or chicken broth during cooking and cover briefly to keep it juicy. Sauce can be made ahead and refrigerated for up to 3 days. For a creamier sauce, chill for 10 minutes before serving. Adjust sriracha to taste for desired spice level. Swap mayo for Greek yogurt to lighten the sauce. Fresh lime juice can be added for a citrusy twist.

Nutrition

Keywords: Bang Bang Chicken, Rice Bowl, Spicy Creamy Sauce, Quick Dinner, Easy Recipe, Weeknight Meal, Chicken Thighs, Sriracha Sauce

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